Carotenoid compositions containing modified gum acacia

ABSTRACT

The present invention relates to compositions containing modified gum acacia and carotenoids, wherein the gum acacia has been subjected to a heat-treatment at a temperature between 100° C. and 115° C. for 1 to 38 hours, wherein the composition comprises less than 40 weight-% oil. It has been found that the compositions according to the invention allow to produce emulsions having a very high color intensity, color stability. These compositions can be used for the enrichment, fortification and/or coloration of food beverages, animal feed, cosmetics or pharmaceutical compositions. The present invention also refers to the preparation of such compositions, wherein it has been found that the emulsification time in the manufacturing process of the compositions can be reduced when using a modified gum acacia in carotenoid compositions with less than 40 weight-% oil. The present ‘invention furthermore refers to a process for the manufacture of a beverage by mixing the compositions with ingredients of beverages. The present invention also refers to beverages obtainable by this process.

The present invention relates to compositions containing gum acacia andcarotenoids, wherein the gum acacia has been subjected to aheat-treatment at a temperature between 100° C. and 115° C. for 1 to 38hours, wherein the composition comprises less than 40 weight-% oil,based on the total composition in dry matter. These compositions can beused for the enrichment, fortification and/or coloration of foodbeverages, animal feed, cosmetics or pharmaceutical compositions. Thepresent invention also refers to the preparation of such compositions.The present invention also refers to modified gum acacia, obtainable bysubjecting gum acacia to a heat-treatment at a temperature between 65°C. and 90° C. for 1 to 38 hours. The present invention furthermorerefers to a process for the manufacture of a beverage by mixing thecompositions with ingredients of beverages. The present invention alsorefers to beverages obtainable by this process. The present inventionfurthermore relates to modified gum acacia, obtainable byultrafiltration of an aqueous solution of gum acacia.

Compositions to enrich, fortify or colorate food, beverages, animalfeed, cosmetics or pharmaceutical compositions which containcarotenoids, for example β-carotene, are known in the art. β-Carotene isa preferable colorant compound due to its intense and for theabove-mentioned applications very pleasing orange color. Sinceβ-carotene is fat-soluble and the final compositions are usually aqueouscompositions such as beverages, additional compounds have to be added tocompositions for the enrichment, fortification and/or coloration toavoid separation of β-carotene-containing phases from the product, whichseparation would render the corresponding product unacceptable.

Therefore, carotenoids are often combined with auxiliary compounds suchas starches or fish gelatin, in order to prevent phase separation in acarotenoid containing aqueous composition. Those auxiliary compounds,however, often have an negative influence on the color properties andthe nutritional properties of the final products. It is thereforedesired to develop new carotenoid compositions, which have a high colorintensity. Especially, there is need for improved auxiliary compounds,which have very good properties referring to taste, emulsification,emulsion stability, film forming ability and color of the composition.

Gum acacia (also called gum arabic), a natural hydrocolloid is widelyused as an emulsifier/stabilizer in beverage emulsions. It is highlywater soluble (up to 50% in weight) and its aqueous solution providesemulsifiability, emulsion stability, encapsulation and film formingability. Gum acacia is obtained as sticky exudates from the stems andbranches of acacia trees when they are subjected to stress. The gum iscollected from Acacia Senegal trees and, to a lesser extent, from Acaciaseyal trees in several countries in the Sahara region of Africa. It isan arabinogalactan polysaccharide with rhamnose and glucoronic acid endunits containing two percent proteins (OH-proline, serine, proline) andfour sugars (L-arabinose, L-rhamnose, D-galactose, D-glucuronicacid)(Idris et al, Food Hydrocolloids, Part I to III, 12, 1998, 379-388).

Acacia senegal (A. Senegal) is the most common commercial gum arabic,and also the most available gum. The other gum available, Acacia seyal(A. seyal), has lower emulsifying properties than Acacia senegal but ischeaper. However, gum acacia is considered not as good emulsifier asgelatin, emulsifier commonly used in products, and is not standardized.Uneven performances of the gum may arise among different shipmentbecause of dissimilar functionality related to species, geographicallocation, and individual growing season. Moreover, the performance ofgum arabic depends on the soil, climate, and age of the trees.

WO 2004/089991 discloses a heat-treatment of gum acacia for at least 10hours at 110° C. but preferably more than 48 hours. However, not allcarotenoid compositions heated for a 10 to 72 hours (according to WO2004/089991) have a high color intensity and color stability. It hasunexpectedly been found that the modified gum acacia does confersuperior properties to the carotenoid composition, when subjected to aheat treatment according to the present invention. It has also beenunexpectedly found that e.g. the color properties of the carotenoidcompositions can be further improved when using less amounts of oil asdisclosed in WO 2004/089991.

In addition to be used as emulsifier, gum acacia is one of the mostcommon carrier materials with carbohydrates such as hydrolyzed starches.In flavor industry, gum arabic is used as fixative in spray driedapplication where the gum encapsulates the flavor compound, protectingit against oxidation and volatilization. Few works have shown thatblends of gum acacia (Krishnan et al., Carbohydrates Polymers, 61, 2005,95-102; Krishnan et al. Carbohydrates Polymers, 62, 2005, 309-315; Buffoet al, Perfumers & Flavorist, 25, 2000, 45-54), maltodextrin andmodified food starches may represent an encapsulating matrix withimproved properties regarding flavor retention and protection againstoxidation.

In coloring products, such as beverages, it is also often desirable topreserve the optical clarity of the beverage. Fat-soluble colorants,such as carotenoids, e.g. β-carotene, for supplementation are availablein many forms, but when added to beverages, will tend to increase thevisible turbidity. Ringing, i.e. the formation of a separate fat-solubleβ-carotene layer on the top of the liquid, is also a problem of manyknown β-carotene formulations. One means of adding fat-solublesubstances to beverages without increasing visible turbidity or ringingis to encapsulate the substances in liposomes. However, this is a costlyprocess, and the concentration of substance in the liposome tends to below.

A satisfactory composition of a fat-soluble colorant, such as acarotenoids, which can be added to beverages in a restorative ornutritionally supplemental amount should thus not affect the opticalclarity of the beverage and not alter the sensory properties of thebeverage to which it is added. The powder composition should not causeringing.

Therefore, there is still a need for carotenoid compositions for theenrichment, fortification and/or coloration of food, beverages, animalfeed, cosmetics or pharmaceutical compositions which do not show theabove-mentioned problems, i.e. which do not show separation phenomenaand which provide an increased color intensity and color stability ofthe resulting product.

It was therefore an object of the present invention to providecarotenoid compositions having an improved color intensity and colorstability. These compositions should additionally have the desiredproperties as indicated above, e.g. very good properties referring tooptical clarity and emulsion stability. A further object was to developimproved auxiliary compounds or combinations of such compounds whichhave high emulsification properties and which can be used to providesuch compositions. It was also an object of the invention to improve theprocess for the preparation of carotenoid compositions for example byreducing the emulsification time of the process.

This objective has been solved by the compositions according to thepresent invention, which comprise carotenoids and modified gum acacia,wherein the compositions contain less than 40 weight-% oil, based on thetotal composition in dry matter. Furthermore, the emulsifyingperformances and the intrinsic properties of gum arabic have beenspecifically modified by means of physical modification(heat-treatment).

The present invention therefore relates to a composition comprising gumacacia and at least one carotenoid, wherein the gum acacia has beensubjected to a heat-treatment at a temperature between 100° C. and 115°C., further preferred between 105° C. and 115° C., further preferredbetween 108° C. and 113° C. and most preferably at about 110° C., for 13to 38 hours, further preferred for more than 15 and less than 24 hoursand further preferred for 16 to 18 hours, wherein the compositioncomprises less than 40 weight-% oil, further preferred less than 35weight-% oil, further preferred less than 30 weight-% oil, based on thetotal composition in dry matter. It is most preferred that no oil isused in the composition.

In an preferred embodiment of the invention, the composition comprisesbetween 0.1 and 50 weight-%, further preferred between 0.1 and 30weight-%, further preferred between 0.5 and 20 weight-%, furtherpreferred between 0.5 and 15 weight-%, and most preferred between 0.5and 10 weight-%, carotenoids, based on the total composition in drymatter.

In an even further preferred embodiment of the invention, thecomposition is characterized in that one of the carotenoids isβ-carotene. It is also preferred to use β-carotene as the onlycarotenoid.

In an further preferred embodiment of the invention, the composition ischaracterized in that the gum acacia is Acacia senegal.

In an further preferred embodiment of the invention, the composition ischaracterized in that the composition further comprises at least onemodified starch. The modified starch of the composition of the presentinvention is preferably OSA-starch (starch sodium octenyl succinate).

In another preferred embodiment of the invention, the composition ischaracterized in that the modified starch is Hi-cap 100.

In an even further preferred embodiment of the invention, thecomposition is characterized in that the composition possesses a colorintensity value (E1/1) of at least 1000, wherein the color intensityE1/1 is the absorbance of a 1% solution of the composition and athickness of 1 cm and is calculated as follows:E1/1=(Amax−A650)*dilution factor/(weight of sample*content of productform in %).

In an further preferred embodiment of the invention, the composition ischaracterized in that the composition further comprises one or moreadjuvants and/or excipients, wherein it is preferred that theseadjuvants and/or excipients do not represent an oil.

In an further preferred embodiment of the invention, the composition ischaracterized in that maltodextrin is used as an adjuvant/excipient.

In another preferred embodiment of the invention, the composition ischaracterized in that the amount of gum acacia in relation to the totalamounts of gum acacia, modified starch and maltodextrin is at least 20weight-%, further preferred at least 25 weight-%, further preferred atleast 30 weight-%, further preferred at least 35 weight-%, furtherpreferred at least 40 weight-%, further preferred at least 45 weight-%,further preferred at least 50 weight-%, further preferred at least 55weight-%, further preferred at least 60 weight-%, further preferred atleast 65 weight-%, further preferred at least 70 weight-%, furtherpreferred at least 75 weight-%, further preferred at least 80 weight-%,and most preferred at least 85 weight-%.

The present invention also refers to modified gum acacia, obtainable bysubjecting gum acacia to a heat-treatment at a temperature between 55°C. and 85° C., further preferred 65° C. and 85° C., further preferred70° C. and 85° C., further preferred 70° C. and 80° C., for 17 to 65hours, further preferred for 38 to 65 hours, further preferred for 42 to65 hours, further preferred for 42 to 50 hours.

The invention also relates to a process for the manufacture of acomposition as indicated above comprises the following steps (theprocess can be carried out using the ingredients in amounts as specifiedherein):

-   I) dissolving gum acacia, which has been modified by a    heat-treatment at a temperature between 100° C. and 115° C. for 1 to    38 hours, in water,-   II) adding optionally at least one modified starch to the solution    of step I),-   III) adding CHCl₃ and the organic phase, comprising at least one    carotenoid and less than 40 weight-% oil (based on the total    composition in dry matter) and optionally at least one water-soluble    excipient and/or adjuvant, to the solution of step II)-   IV) emulsifiying the mixture of step III) for about 30 minutes at a    temperature of between 30° C. and 100° C., further preferred between    45° C. and 80° C., further preferred between 50° C. and 70° C.-   V) evaporating the organic solvent under vacuum.-   VI) Drying the emulsion by spray-drying, powder catch or other    processes

It is further preferred that polysaccharides, preferably maltodextrin,is added in step II) of the process.

The invention also relates to the use of a composition as indicatedabove for the enrichment, fortification and/or coloration of food,beverages, animal feed, cosmetics or pharmaceutical compositions.

The invention also relates to a process for the manufacture of abeverage by mixing a composition as indicated above with further usualingredients of beverages.

The invention also relates to a beverage obtainable by the process asindicated above.

The invention furthermore relates to modified gum acacia, obtainable byultrafiltration of an aqueous solution of gum acacia.

Preferably, the modified gum acacia is subjected to a heat-treatment asdescribed above before the ultrafiltration step.

It has surprisingly been found that the carotenoid compositions of thepresent invention comprising a modified gum acacia and less than 30weight-% oil (based on the total composition in dry matter) andoptionally further adjuvants and/or excipients can be mixed with water,whereby the resulting mixture has a high color intensity and colorstability. Such a red to orange color is advantageous for the foods,beverages, animal feed, cosmetic or pharmaceutical compositions thecomposition can be used for. Further, no separation of the carotenoidfrom the resulting mixture is obtained. The advantageous color isachieved without the presence of auxiliary compounds such as fish gel orcoloring compounds beside β-carotene.

Up to now, no compositions comprising carotenoids and modified gumacacia and less than 40 weight-% oil (based on the total composition indry matter), wherein the gum acacia has been modified by aheat-treatment are known. It was therefore surprisingly found thatcompositions with specifically modified gum acacia and less than 40weight-% oil (based on the total composition in dry matter) haveimproved color intensities and high emulsification properties. Theunexpected high color values have been achieved by using gum acacia,which has been modified at the specific temperature and specificduration of the heat-treatment according to the present invention.

It has been found that a short heating time (approximately 1 hour)induces a slight increase of the emulsifying properties, whereas alonger (24 hours and higher) one induces the contrary. Therefore, thecompositions using the gum acacia according to the invention provide avery high color intensity and good emulsification properties.

It was furthermore unexpectedly found that the specifically modified gumacacia, when used in mixture with a lower molecular weight emulsifier(food modified starch) even further improved the quality of theresulting emulsions, especially the color value. The use of anadditional low molecular weight carbohydrate (preferably maltodextrin)proved to be even more advantageous.

It was furthermore unexpectedly found that the compositions according tothe present invention have improved properties, e.g. color intensity andcolor stability, when using a small amount or no oil.

If not defined to the contrary, the amount (weight-%) of a compound ofthe composition refers to the weight-% of this compound based on thetotal composition in dry matter (total amount of all ingredients withoutany solvents like organic solvents or water). The carotenoidcompositions according to the invention are preferably emulsions.

The gum acacia used for the preparation of modified gum acacia for thecompositions according to the invention is Acacia Senegal or Acaciaseyal, preferably Acacia Senegal. Modifying the gum acacia means tosubject the gum acacia to a heat-treatment.

The heat-treatment is carried out at temperatures between 100° C. and115° C., further preferred between 105° C. and 115° C., furtherpreferred between 108° C. and 113° C. and most preferably at about 110°C. The duration of the heat-treatment process is between 13 and 38hours, further preferred between more than 15 and less than 24 hours,further preferred between 16 and 20 hours and most preferred between 16and 18 hours.

Additionally, the heat-treatment process can be performed with orwithout stirring the gum acacia. The heat-treatment process canfurthermore be carried out in an oven preferably using a stainless steelcontainer, which does not have to be sealed. The process and an qualityanalysis of the obtained gum acacia can be performed as described in WO2004/089991.

In another embodiment of the invention, modified gum acacia is obtainedby subjecting gum acacia to a heat-treatment at a temperature between55° C. and 85° C., further preferred 65° C. and 85° C., furtherpreferred 70° C. and 85° C., further preferred 70° C. and 80° C., for 17to 65 hours, further preferred for 38 to 65 hours, further preferred for42 to 65 hours, further preferred for 42 to 50 hours. The heat-treatmentcan be carried out in solid state or in aqueous solution (compareexample 10), preferably in aqueous solution. The modified gum acacia,which is obtained at these lower temperatures can also be used for allthe compositions as described herein.

In an further embodiment of the invention, the modified gum acacia isobtained by ultrafiltration of an aqueous solution of gum acacia.Additionally, the modified gum acacia is obtained by ultrafiltration ofan aqueous solution of gum acacia, which has been subjected to a heattreatment. The heat-treatment can be performed at the differenttemperatures as described above. Compare examples 3 and 8. The modifiedgum acacia, obtained by ultrafiltration can be used for all compositionsas described herein.

The expression “carotenoid” as used in the context of the inventionrefers to the group of related substances having the formula C₄₀H₅₆.Specific members of this group of carotenoids are: apocarotinal, lutein,asthaxanthin, alpha-carotene α-carotene), beta-carotene β-carotene),gamma-carotene (γ-carotene), delta-carotene (δ-carotene) andepsilon-carotene (ε-carotene). Beta-carotene (β-carotene) is preferablyused in the compositions according to the invention.

Preferably at least one carotenoid of the above indicated group is used,wherein it is preferred that at least beta-carotene (β-carotene) isused. It is also preferred to only use beta-carotene (β-carotene). Theamount of carotenoids used in the composition is between 0.1 and 50weight-%, further preferred between 0.1 and 30 weight-%, furtherpreferred between 0.5 and 20 weight-%, further preferred between 0.5 and15 weight-%, and most preferred between 0.5 and 10 weight-%.

Additionally, modified starch can be used in the compositions. Themodified starch is preferably a modified food starch which is optionallypartly hydrolyzed (modified food) starch, crosslinked (modified food)starch, OSA-starch, (modified food) starch, further modified in anyphysical or chemical way, preferably OSA-starch.

A modified starch is a starch that has been chemically modified by knownmethods to have a chemical structure which provides it with ahydrophilic and a lipophilic portion. Preferably, a modified starch hasa long hydrocarbon chain as part of its structure, preferably a C₅-C₁₈alkyl chain, in particular a C₈ alkyl chain.

Optionally, one modified starch is preferably used to make a compositionof this invention, but it is possible to use a mixture of two or moredifferent modified starches in one composition.

Starches are hydrophilic and therefore do not have emulsifyingcapacities. However, modified starches are made from starchessubstituted by non-chemical methods with hydrophobic moieties. Forexample, the starch may be treated with cyclic dicarboxylic acidanhydrides such as succinic anhydrides, substituted with a hydrocarbonchain (see O. B. Wurzburg (editor), “Modified Starches: Properties andUses”, CRC Press, Inc. Boca Raton, Fla., 1986 (and subsequent editions).A particularly preferred modified starch of this invention has thefollowing formula (I)

wherein St is a starch, R is an alkylene radical and R′ is a hydrophobicgroup. Preferably R is a lower alkylene radical such as dimethylene ortrimethylene. R′ may be an alkyl or alkenyl group, preferably having 5to 18 carbon atoms. A preferred compound of formula (I) is an“OSA-starch” (starch sodium octenyl succinate). The degree ofsubstitution, i.e. the number of esterified hydroxyl groups to thenumber of free non-esterified hydroxyl groups usually varies in a rangeof from 0.1% to 10%, preferably in a range of from 0.5% to 4%, morepreferably in a range of from 3% to 4%.

The term “OSA-starch” denotes any starch (from any natural source suchas corn, waxy, maize, waxy corn, wheat, tapioca and potatoe orsynthesized) that was treated with octenyl succinic anhydride (OSA). Thedegree of substitution, i.e. the number of hydroxyl groups esterifiedwith OSA to the number of free non-esterified hydroxyl groups usuallyvaries in a range of from 0.1% to 10%, preferably in a range of from0.5% to 4%, more preferably in a range of from 3% to 4%. OSA-starchesare also known under the expression “modified food starch”.

These OSA-starches may contain further hydrocolloids, such as starch,maltodextrin, carbohydrates, gum, corn syrup etc. and optionally anytypical emulsifier (as co-emulgator), such as mono- and diglycerides offatty acids, polyglycerol esters of fatty acids, lecithins, sorbitanmonostearate, and plant fiber or sugar.

The term “OSA-starches” encompasses also such starches that arecommercially available e.g. from National Starch under the tradenamesHi-Cap 100, Capsul, Capsul HS, Purity Gum 2000, UNI-PURE, HYLON VII;from Roquette Freres; from CereStar under the tradename C*EmCap or fromTate & Lyle. These commercially available starches are also suitablestarting materials for the improved OSA-starches of the presentinvention. Hi-Cap 100 is preferably used.

The terms “modified starches” and “OSA-starches” encompass further alsomodified starches/OSA-starches that were partly hydrolyzedenzymatically, e.g. by glycosylases (EC 3.2; seehttp://www.chem.qmul.ac.uk/iubmb/enzyme/EC3.2/) or hydrolases, as wellas to modified starches/OSA-starches that were partly hydrolyzedchemically by know methods. The terms “modified starches” and“OSA-starches” encompass also modified starches/OSA-starches that werefirst partly hydrolysed enzymatically and afterwards additionallyhydrolysed chemically. Alternatively it may also be possible to firsthydrolyse starch (either enzymatically or chemically or both) and thento treat this partly hydrolysed starch with cyclic dicarboxylic acidanhydrides such as succinic anhydrides, substituted with a hydrocarbonchain, preferably to treat it with octenyl succinic anhydride.

The enzymatical hydrolysis is conventionally carried out at atemperature of from about 5 to about <100° C., preferably at atemperature of from about 5 to about 70° C., more preferably at atemperature of from about 20 to about 55° C.

The glycosylases/hydrolases can be from fruit, animal origin, bacteriaor fungi. The glycolase/hydrolase may have endo-activity and/orexo-activity. Therefore, enzyme preparations of endo- andexo-glycosylases/-hydrolases or any of their mixtures may be used.Usually the glycosylases/hydrolases show also unknown side activities,but which are not critical for the manufacture of the desired product.

Examples of glycosylases are the commercially available enzymepreparations from the suppliers Novozymes, Genencor, AB-Enzymes, DSMFood Specialities, Amano, etc.

Preferably the hydrolases are α-amylases, glucoamylases, β-amylases ordebranching enzymes such as isoamylases and pullulanases.

The glycosylase/hydrolase can be added to the “modified starches” duringhydrolysis to provide a concentration of from about 0.01 to about 10weight-%, preferably of from about 0.1 to about 1 weight-%, based on thedry weight of the modified starch/OSA-starch, preferably, the enzyme isadded at once. The enzymatic hydrolysis may also be carried outstepwise. For instance, the glycosylase/hydrolase or a mixture ofglycosylases/hydrolases is added to the incubation batch in an amount ofe.g. 1% whereupon, e.g. after 5 to 10 minutes (at a temperature of 35°C.) further glycosylase/hydrolase or a mixture of glycosylases which mayby the same or different from the first added glycosylase/hydrolase ormixture of glycosylases/hydrolases is added, e.g. in an amount of 2%whereupon the incubation batch is hydrolyzed at 35° C. for 10 minutes.Using this procedure, starting modified starches/OSA-starches having adegree of hydrolysis of approximately zero can be used.

The duration of hydrolysis may vary between about a few seconds andabout 300 minutes. The exact duration of the enzymatic treatment may bedetermined in an empirical way with respect to the desired properties ofthe modified starch/OSA-starch, such as emulsifying stability,emulsifying capacity, droplet size of the emulsion, depending stronglyon parameters like enzyme activities, or composition of the substrate.Alternatively it may be determined by measuring the osmolality (W.Dzwokak and S. Ziajka, Journal of food science, 1999, 64 (3) 393-395).

The inactivation of the glycosylase/hydrolase, which is preferablyconducted after hydrolysis, is suitably achieved by heat denaturation,e.g. by heating of the incubation batch to about 80 to 85° C. for 5 to30 minutes, especially for 5 to 10 minutes.

Determination of the color intensity value of the compositions, whichcorrespond to the emulsification properties is performed by measuringthe absorbance of the compositions. The color intensity values of thecompositions according to the present invention are determined by usinga model system containing 4% β-carotene.

To measure the extinction coefficient an adequate amount of thecomposition is dispersed, dissolved and/or diluted in/with water by useof ultrasonics in a water bath of 50 to 55° C. The resulting “solution”is diluted to a final concentration of the β-carotene of 5 ppm and itsUV/VIS-spectrum is measured against water as reference. From theresulting UV/VIS spectrum the absorbance at the specified wavelength ofmaximum or shoulder, Amax, is determined. Furthermore, the absorbance at650 nm, A650, is determined. The color intensity E1/1 is the absorbanceof a 1% solution and a thickness of 1 cm and is calculated as follows:E1/1=(Amax−A650)*dilution factor/(weight of sample*content of productform in %).

Additionally, the compositions of the present invention may (further)contain one or more excipients and/or adjuvants selected from the groupconsisting of monosaccharides, disaccharides, oligosaccharides andpolysaccharides, water-soluble antioxidants and fat-solubleantioxidants.

Examples of mono- and disaccharides which may be present in thecompositions of the present invention are sucrose, invert sugar, xylose,glucose, fructose, lactose, maltose, saccharose and sugar alcohols.

Examples of the oligo- and polysaccharides are starch, starchhydrolysates, e.g. dextrins and maltodextrins, especially those havingthe range of 5 to 65 dextrose equivalents (DE), and glucose syrup,especially such having the range of 20 to 95 DE. The term “dextroseequivalent” (DE) denotes the degree of hydrolysis and is a measure ofthe amount of reducing sugar calculated as D-glucose based on dryweight; the scale is based on native starch having a DE close to 0 andglucose having a DE of 100. Preferably, maltodextrin is used in thecomposition according to the invention.

The expression “oil” as used in this context comprises any trigylceridesor any other oil (e.g. terpene), which is suitable for the desired useof the composition. The triglyceride is suitably a vegetable oil or fat,preferably corn oil, sunflower oil, soybean oil, safflower oil, rapeseedoil, peanut oil, palm oil, palm kernel oil, cotton seed oil, orange oil,limonene, olive oil or coconut oil.

The composition according to the invention preferably comprises lessthan 30%, further preferred less than 28 weight-%, further preferredless than 25 weight-%, further preferred less than 20 weight-%, furtherpreferred less than 18 weight-%, further preferred less than 15weight-%, further preferred less than 13 weight-%, further preferredless than 10 weight-%, further preferred less than 8 weight-%, furtherpreferred less than 6 weight-%, further preferred less than 3 weight-%oil (based on the total composition in dry matter). Most preferably thecomposition does not comprise any oil.

Solid compositions may in addition contain an anti-caking agent, such assilicic acid or tricalcium phosphate and the like, and up to 10weight-%, preferably 0.1 to 5 weight-%.

The water-soluble antioxidant may be for example ascorbic acid or a saltthereof, preferably sodium ascorbate, water-soluble polyphenols such ashydroxy tyrocol and oleuropein, aglycon, epigallo catechin gallate(EGCG) or extracts of rosemary or olives.

The fat-soluble antioxidant may be for example a tocopherol, e.g.dl-α-tocopherol (i.e. synthetic tocopherol), d-α-tocopherol (i.e.natural tocopherol), β- or γ-tocopherol, or a mixture of two or more ofthese; butylated hydroxytoluene (BHT); butylated hydroxyanisole (BHA);ethoxyquin, propyl gallate; tert. butyl hydroxyquinoline; or6-ethoxy-1,2-dihydroxy-2,2,4-trimethylquinoline (EMQ), or an ascorbicacid ester of a fatty acid, preferably ascorbyl palmitate or stearate.

Additionally, the composition can comprise water.

Preferably, the compositions of the present invention do not containfurther coloring substances except the carotenoid compound. Preferably,the compositions of the present invention do not contain fish gelatin.

Table 2 shows the preferred amounts (weight-%) of ingredients of thecomposition, based on the total composition in dry matter. The amountsspecified in table 2 can additionally be combined with the preferredamounts for the ingredients as specified above.

TABLE 2 Ingredient Amount Carotenoids, 0.1 to 50 weight-%, preferably 1to 30 weight-%, preferably preferably 1 to 20 weight-%, preferably 0.5to β-carotene 15 weight-%, preferably 0.5 to 10 weight-% gum acacia 20to 85 weight-%, preferably 55 to 85 weight-%; modified starch 0 to 20weight-%, preferably 10 to 15 weight-% saccharides, 0 to 20 weight-%,preferably 10 to 15 weight-% preferably maltodextrin a starchhydrolysate 0 to 20 weight-%, preferably 10 to 15 weight-%; oil 0 to 40weight-%, preferably 0 to 10 weight-%; glycerol 0 to 30 weight-%,preferably 0 to 10 weight-% a triglyceride 0 to 30 weight-%, preferably0 to 10 weight-% one or more water- 0 to 5 weight-%, preferably 0 to 2weight-% soluble antioxidant(s) one or more fat- 0 to 5 weight-%,preferably 0 to 2 weight-% soluble antioxidant(s) a starch 0 to 20weight-%, preferably 10 to 15 weight-% anti-caking agent 0.1 to 5weight-%

Additionally, the composition can comprise water or any other solvents.If the composition is liquid, it can contain solvents (e.g. water) fromfew ppm to higher concentration.

In still another aspect of the invention, the compositions according tothe invention may additionally contain proteins (of plant or animalorigin) or hydrolyzed proteins that act as protective colloids, e.g.proteins from soy, rice (endosperm) or lupine, or hydrolyzed proteinsfrom soy, rice (endosperm) or lupine, as well as plant gums (such as gumacacia or Gum arabic) or modified plant gums. Such additional proteinsor plant gums may be present in the formulations of the invention in anamount of from 1 to 50 weight-% based on the total amount of modifiedstarch in the formulation/composition.

Process for the Manufacture of the Compositions According to theInvention

The present invention is further related to a process for themanufacture of such compositions as described above comprising thefollowing steps (the process is also described in the examples).Furthermore, the preferred amounts for the ingredients as specifiedabove can be used for the process.

-   I) dissolving gum acacia, which has been modified by a    heat-treatment at a temperature between 100° C. and 115° C. for 1 to    38 hours, in water,-   II) adding optionally at least one modified starch to the solution    of step I),-   III) adding an organic solvent, as an example CHCl₃, and the organic    phase, comprising at least one carotenoid and less than 40 weight-%    oil (based on the total composition in dry matter) and optionally at    least one water-soluble excipient and/or adjuvant, to the solution    of step II)-   IV) emulsifiying the mixture of step III) for about 30 minutes at a    temperature of between 30° C. and 100° C.-   V) evaporating the organic solvent under vacuum.-   VI) Drying the emulsion by spray-drying, powder catch or other    processes

Additionally, preferably maltodextrin is added in step II) of theprocess.

Suitable organic solvents are halogenated aliphatic hydrocarbons,aliphatic ethers, aliphatic and cyclic carbonates, aliphatic esters andcyclic esters (lactones), aliphatic and cyclic ketones, aliphaticalcohols and mixtures thereof.

Examples of halogenated aliphatic hydrocarbons are mono- orpolyhalogenated linear, branched or cyclic C₁- to C₁₋₅-alkanes.Especially preferred examples are mono- or polychlorinated or-brominated linear, branched or cyclic C₁- to C₁₋₅-alkanes. PreferablyCHCl₃ is used.

Examples of aliphatic esters and cyclic esters (lactones) are ethylacetate, isopropyl acetate and n-butyl acetate; and γ-butyrolactone.

Examples of aliphatic and cyclic ketones are acetone, diethyl ketone andisobutyl methyl ketone; and cyclopentanone and isophorone.

Examples of cyclic carbonates are especially ethylene carbonate andpropylene carbonate and mixtures thereof.

Examples of aliphatic ethers are dialkyl ethers, where the alkyl moietyhas 1 to 4 carbon atoms. One preferred example is dimethyl ether.

Examples of aliphatic alcohols are ethanol, iso-propanol, propanol andbutanol.

The present invention is also directed to the use of compositions asdescribed above for the enrichment, fortification and/or coloration offood, beverages, animal feed, cosmetics or pharmaceutical compositions,preferably for the enrichment, fortification and/or coloration ofbeverages. There is no “ringing”, i.e. the undesirable separation ofinsoluble parts at the surface of bottles filled with beveragescontaining the compositions of the present invention.

Other aspects of the invention are food, beverages, animal feed,cosmetics and pharmaceutical compositions containing a composition asdescribed above.

Beverages wherein the product forms of the present invention can be usedas a colorant or an additive ingredient can be carbonated beveragese.g., flavored seltzer waters, soft drinks or mineral drinks, as well asnon-carbonated beverages e.g. flavored waters, fruit juices, fruitpunches and concentrated forms of these beverages. They may be based onnatural fruit or vegetable juices or on artificial flavors. Alsoincluded are alcoholic beverages and instant beverage powders. Besides,sugar containing beverages diet beverages with non-caloric andartificial sweeteners are also included.

Further, dairy products, obtained from natural sources or synthetic, arewithin the scope of the food products wherein the product forms of thepresent invention can be used as a colorant or as an additiveingredient. Typical examples of such products are milk drinks, icecream, cheese, yogurt and the like. Milk replacing products such assoymilk drinks and tofu products are also comprised within this range ofapplication.

Also included are sweets which contain the product forms of the presentinvention as a colorant or as an additive ingredient, such asconfectionery products, candies, gums, desserts, e.g. ice cream,jellies, puddings, instant pudding powders and the like.

Also included are cereals, snacks, cookies, pasta, soups and sauces,mayonnaise, salad dressings and the like which contain the product formsof the present invention as a colorant or an additive ingredient.Furthermore, fruit preparations used for dairy and cereals are alsoincluded.

The final concentration of the β-carotene which is added via thecompositions of the present invention to the food products maypreferably be from 0.1 to 50 ppm, particularly from 1 to 30 ppm, morepreferred 3 to 20 ppm, e.g. about 6 ppm, based on the total weight ofthe food composition and depending on the particular food product to becolored or fortified and the intended grade of coloration orfortification.

The food compositions of this invention are preferably obtained byadding to a food product the carotenoid in the form of a composition ofthis invention. For coloration or fortification of a food or apharmaceutical product a composition of this invention can be usedaccording to methods per se known for the application of waterdispersible solid product forms.

In general the composition may be added either as an aqueous stocksolution, a dry powder mix or a pre-blend with other suitable foodingredients according to the specific application. Mixing can be donee.g. using a dry powder blender, a low shear mixer, a high-pressurehomogenizer or a high shear mixer depending on the formulation of thefinal application. As will be readily apparent such technicalities arewithin the skill of the expert.

Pharmaceutical compositions such as tablets or capsules wherein thecompositions of the present invention are used as a colorant are alsowithin the scope of the present invention. The coloration of tablets canbe accomplished by adding the compositions in form of a liquid or solidcolorant composition separately to the tablet coating mixture or byadding the compositions to one of the components of the tablet coatingmixture. Colored hard or soft-shell capsules can be prepared byincorporating the compositions in the aqueous solution of the capsulemass.

Pharmaceutical compositions such as tablets such as chewable tablets,effervescent tablets or film-coated tablets or capsules such as hardshell capsules wherein the compositions of the present invention areused as an active ingredient are also within the scope of the presentinvention. The product forms are typically added as powders to thetabletting mixture or filled into the capsules in a manner per se knownfor the production of capsules.

Animal feed products such as premixes of nutritional ingredients,compound feeds, milk replacers, liquid diets or feed preparationswherein the compositions are either used as a colorant for pigmentatione.g. for egg yolks, table poultry, broilers or aquatic animals or as anactive ingredient are also within the scope of the present invention.

Cosmetics, toiletries and derma products i.e. skin and hair careproducts such as creams, lotions, baths, lipsticks, shampoos,conditioners, sprays or gels wherein the compositions of the presentinvention are used as a colorant or as an additive or as an activeingredient are also within the scope of the present invention.

The beverages and compositions of the present invention are those thatshow superior behavior in the test methods described below, inparticular show an advantageous color hue.

Examples of beverages of the present invention are sports beverages,vitamin supplemented waters and beverages where the addition of vitaminsis of interest. Also of interest are beverages used to restoreelectrolytes lost through diarrhea. Also of interest are carbonatedbeverages such as flavored seltzer waters, soft drinks or mineraldrinks, as well as non-carbonated fruit and vegetable juices, punchesand concentrated forms of these beverages.

The present invention further relates to a process for the manufactureof a beverage by mixing an composition as described above with furtherusual ingredients.

Further, the present invention relates to beverages obtainable by theprocess for the manufacture of a beverage as described above.

The compositions of the present invention are preferably additivecompositions and are preferably used as additive compositions.

The present invention is further illustrated by the following examples,which are not intended to be limiting.

DESCRIPTION OF THE FIGURES

FIG. 1: Influence of the matrix composition and emulsification time (ET)on the colour intensity E1/1 value of several emulsions. The matrixcomposition is 1) gum acacia (GA), Hi-cap 100, Maltodextrin (MD)according to a ratio 66.6%/16%/16%; ET: 30 min, 2) same composition, ET:10 min, 3) GA and Hi-cap 100-ET: 10 min; 4) GA and MD-ET: 10 min; 5) GA,Hi-cap 100-MD according to a ratio 70.6%/14.6%/14.7%-ET: 10 min

FIG. 2: Influence of the different heating time of the gum acacia on thecolor intensity value of emulsions containing only gum acacia. ref) notmodified gum acacia; 1) gum acacia heated 1 hour/110° C.; 2) gum acaciaheated 13 hours/110° C.; 3) gum acacia heated 17 hours/110° C.; 4) gumacacia heated 24 hours/110° C.; 5) gum acacia heated 38 hours/125° C.

FIG. 3: Color intensity values of emulsions realized with heat-treatedand ultra-filtered gum (MWCO 750 KDa). ref) not modified gum acacia; 1)gum acacia heated 1 hour/110° C.; 2) gum acacia heated 13 hours/110° C.;3) gum acacia heated 17 hours/110° C.; 4) gum acacia heated 38hours/110° C.

FIG. 4: Colour intensity values of emulsions realised with a blend ofheat-treated gum at different time, Hi-cap 100 and MD according to aratio 70.6%/14.6%/14.7%, and ET: 10 min; ref) not modified gum; 1) GAheated 1 hour/110° C.; 2) gum acacia heated 13 hours/110° C.; 3) gumacacia heated 17 hours/110° C.; 4) gum acacia heated 24 hours/110° C.;5) gum acacia heated 38 hours/110° C.; 6) gum acacia heated 72hours/110° C.

FIG. 5: Colour intensity values of emulsions realised with a blend ofheat-treated, ultra-filtered (MWCO 750 KDa) GA or not, Hi-cap 100 and MDaccording to a ratio 70.6%/14.6%/14.7%, ET: 10 min ref) not modified gumacacia; 1) GA heated 13 hours/110° C.; 2) gum acacia heated 13hours/110° C., UF; 3) gum acacia heated 17 hours/110° C., 4) gum acaciaheated 17 hours/110° C., UF; 5) gum acacia heated 38 hours/110° C.; 6)gum acacia heated 38 hours/110° C., UF.

FIG. 6: Relation between E1/1 values and heating condition of GA.Modifications were performed prior to use in a liquid state.Concentration of GA was about 37.5% in weight.

FIG. 7: Relation between E1/1 values and heating condition of GA.Modifications were performed prior to use in its solid state.

FIG. 8: Relation between E1/1 values of GA cross linked 17 hours atdifferent temperatures and different states. Concentration of GA inaqueous solution was about 37.5% in weight.

EXAMPLE 1 Heat-Treatment of the Gum Acacia (A. senegal or A. seyal)

1 Kg of gum acacia was heated on an oven (SALVIS) at 110° C. duringlapse of time from 1 to 72 hours. After 2 hours, gum's color changed todarker and presented a caramel like smelling. After heating process, thegum acacia was placed on a desiccator and used without furthermodifications.

EXAMPLE 2 Emulsion Realized with Blend Gum Acacia/Hi-Cap100/Maltodextrin

On a beaker, 150 g of gum acacia were dissolved into 250 g of water andstirred with IKA-Euro-star at room temperature during one hour. Aftertotal dissolution, 31.24 g of Hi-Cap 100 and 31.24 g of maltodextrinwere added and the mixture stirred further till complete dissolution. Tospeed up the dissolving process, the beaker was heated at 35° C. Then,330 g of this matrix were transferred in a reactor and stirred with adissolver disc (1000 U/min-Fluid) at 50° C. during 30 min. Meanwhile,the organic phase containing 8.9 g of β-carotene, 9.7 g of corn-oil, 2.7g of α-tocopherol dissolved in 1489 of chloroform was heated up at 69°C. during 30 minutes under stirring. The emulsification process wasbroken-up in two parts: first, realization of a premix by addition of29.6 g of CHCl₃ to the aqueous matrix (mixing speed 5400 U/min), andthen, addition of the organic phase at the same mixing speed. Theresulting product was emulsified during 10 minutes (5000 U/min).Finally, the solvent was evaporated under vacuum (Rotavapor Büchi, TypR-205) during 1 hour at 45° C.

EXAMPLE 3 Emulsion Realized with Blend of Heat Treated Gum Acacia/Hi-Cap100/Maltodextrin

The same procedure as described in example 2 was used. The onlydifference belongs to the type of gum. Instead of normal gum acacia,gums modified by heat-treatment were used. The modified gums presentedno problem of dissolution independently of the heating time. In the caseof gum acacia heated for more than 13 hours, increase of the viscosityand a darkening of the resulting matrix were observed.

EXAMPLE 4 Emulsion Realized with Pure Heat-Treated Gum Acacia

On an ESCO-reactor, 220 g of water were dissolved into 110 g of gumacacia and stirred at room temperature during one hour. To speed up thedissolving process, the reactor was heated at 35° C. Then, the matrixwas heated up at 50° C. during 30 min. Meanwhile, the organic phasecontaining 8.9 g of β-carotene, 9.7 g of corn-oil, 2.7 g of α-tocopheroldissolved in 148 g of chloroform was heated up at 69° C. during 30minutes under stirring. The emulsification process was broken-up in twoparts as above: first, realization of a premix by addition of 29.6 g ofCHCl₃ to the aqueous matrix (mixing speed 25000 rpm), and then, additionof the organic phase at the same mixing speed. The resulting product wasemulsified during 30 minutes (2500 rpm). Finally, the solvent wasevaporated under vacuum (Rotavapor Büchi, Typ R-205) during 1 hour at45° C.

EXAMPLE 5 Ultrafiltration of the Gum Acacia (A. senegal or A. seyal)

An aqueous solution containing 10% in weight of GA was ultra-filtrated(Cross-flow) through hollow fibers membrane (GE Healthcare) with amolecular weight cut off (MWCO) of 750 kDa. The solution was filtratedat 30° C. with a trans-membrane pressure (TMP) of 1 bar. The process wasstopped at a concentration factor (CF) equal to two. The retentatesolution was then spray-dried (Niro-Mobile Minor^(TN) “2000”-T_(in):180° C. T_(out): 80° C.). The collected product was stored and usedwithout any further modifications.

EXAMPLE 6 Effect of the Blend Gum Acacia/Hi-Cap 100/Maltodextrin

As already mentioned, the parameter selected to evaluate emulsion'squality is the color intensity, E1/1. The carotenoid compositions areclassified as follows:

0<E1/1<500: bad emulsion500<E1/1<1000: acceptable emulsionE1/1>1000: good emulsion

It is desired to provide at least acceptable emulsions, preferably goodemulsions with a color intensity value of at least 1000.

Used in a blend with Hi-cap 100 and maltodextrin (MD), emulsificationproperties of the gum were significantly increased, and itsemulsification time (ET) decreased (see FIG. 1).

Emulsions realised with only 2 out of the 3 components mentioned beforeperformed not as good (see FIG. 1). Finally, ratio between eachconstituent influences the colour intensity (see column 5): a decreaseof Hi-cap 100 and MD amounts is converted to a further increase of theE1/1 value.

EXAMPLE 7 Effect of Heat-Treatment

The modification of gum acacia was performed according to the process asdisclosed in WO 2004/089991. WO 2004/089991 describes a significantincrease of the emulsifying properties of gum acacia after aheat-treatment at 110° C. not less than 10 hours but preferredconditions reported being between 48 to 72 hours. The theory disclosesin WO 2004/089991 is based on an enlargement of the molecular size (notless than 0.9 millions) by maillard reaction to get better emulsifyingproperties. To verify the applicability of this theory to our specificsystems, we heat-treated GA in solid state during different time at 110°C. and used it as emulsifier. Results are presented in FIG. 2.

A short heating time (below 17 hours) induces a slight increase of theemulsifying properties of the GA but longer one (higher than 24 hours),as claimed in the patent, induces the contrary. One trial realized withheated GA at higher temperature (125° C.) for longer time (38 hours)confirms its underachievement respect to the reference (see column 5).

EXAMPLE 8 Effect of Heat-Treatment and Ultra-Filtration

To collect the larger molecules suspected to enhance the emulsifyingproperties (as disclosed in WO 2004/089991), aqueous solutions of heatedGA were ultra-filtrated. This fraction was then tested on the same modelsystem based on 4% β-carotene as in the previous examples (see FIG. 3).

The larger molecules formed during the heat-treatment, and separated byfiltration, reduced drastically emulsifying properties of the gum.

Furthermore, the E1/1 values of heated GA remain higher than the notmodified one. Thus, a limited heat-treatment entailing enhancement ofmolecular weight and a possible protein conformation change of the GAmight be one of the key factors to get higher emulsifying performances.

EXAMPLE 9 Effects of Heat-Treatment of Gum Acacia Combined with theBlend Hi-Cap 100, and Maltodextrin

In this example emulsions with matrix containing heat-treated gum acacia(higher molecular weight) in a blend with Hi-cap 100 (smaller molecularweight) and MD. An significant increase of the E1/1 value was observedwhen the emulsion is realized with GA heated up at least 13 hours at110° C. (see FIG. 4). According to our classification, emulsionsrealized with gum acacia heated 17, 24 and 38 hours reached thecriterion to be classified as good products when combined with the blendHi-cap 100, and maltodextrin.

These results point out 3 main observations:

-   -   1) A too short heating time (1 hour-110° C.) does not induce any        change in the properties of the gum acacia    -   2) A too long one (72 hours) impairs slightly the improvement        added to the gum by the heating process.    -   3) Heating the gum acacia longer than 17 hours (but less than 72        hours) does not improve further its emulsifying properties.

FIG. 5 presents E1/1 value of emulsions realized with the largestmolecules obtained after ultra-filtration (MWCO 750 kDa) of GA heatedduring 13, 17, 38 hours in a blend with Hi-cap 100 and maltodextrin.These modified GA performed as good as the non filtrated one, and betterthan the non modified GA. It seems that food modified starch and MD,additionally to interact with the gum for better emulsifying properties,are able to fill up the lack of smaller molecules created byUltrafiltration.

These results indicated that increasing emulsifying properties of thegum acacia goes first of all through an internal cross-linking underspecific conditions (110° C. for preferably more than 15 and less than24 hours, preferably about 17 hours.

EXAMPLE 10 Influence of the Heating Conditions

Gum acacia was then heat-treated in solid-state or in aqueous solutionon softer conditions at lower temperature (55, 65, 75, 85° C.) during17, 42, and 65 hours. Results are presented in FIGS. 7 and 8.

Realized in liquid state and softer conditions, the treatment seems tobe sufficient to get an internal modification of the GA structure (FIG.6) because E1/1 values are higher than 500 but not as good asmodifications carried out through harder conditions.

-   -   At temperatures below 65° C., we observed no significant        difference between samples heated 17 or 42 hours;    -   GA treated at 75° C. had the highest E1/1 value, but lower than        GA modified in solid state at 110° C. for 17 hours;    -   85° C. seems to be overheated for the liquid state (decrease of        E1/1 value).

Out of these observations, it results that heat-treatment on liquidstate is possible, but compared to solid state (110° C.) gums performeddifferently and not as well.

Results obtained with GA heated on softer conditions in solid state(FIG. 7) indicated a slight increase of the E1/1 value as one goes alongan increase of the time for one selected temperature. But, theseincreases were not high enough to reach the value of the GA heat treatedat 110° C. during about 17 hours.

Any change induced by the thermal treatment of the gum acacia (in liquidor solid state in softer conditions) is visible in the emulsifyingproperties of the gum (increase of E1/1 value) (FIG. 8). In spite ofthese observations, the generated GA confered the best properties to thecarotenoid compositions, when heated at 110° C. for preferably more than15 and less than 24 hours, more preferably for about 17 hours. Thereby,there is a strong relationship between time and temperature for themodification of the GA.

1. Composition comprising gum acacia and at least one carotenoid,wherein the gum acacia has been subjected to a heat-treatment at atemperature between 100° C. and 115° C. for 1 to 38 hours, characterizedin that the composition comprises less than 40 weight-% oil, based onthe total composition in dry matter.
 2. Composition according to claim1, characterized in that the composition comprises between 0.1-50weight-% carotenoids, based on the total composition in dry matter. 3.Composition according to claim 1, characterized in that one carotenoidis β-carotene.
 4. Composition according to claim 1, characterized inthat the heat-treatment of gum acacia is performed for more than 15 andless than 24 hours.
 5. Composition according to claim 1, characterizedin that the gum acacia is acacia senegal.
 6. Composition according toclaim 1, characterized in that the composition further comprises atleast one modified starch.
 7. Composition according to claim 1,characterized in that the modified starch is OSA modified food starches.8. Composition according to claim 1, characterized in that thecomposition possesses a color intensity value (E1/1) of at least 500,wherein the color intensity E1/1 is the absorbance of a 1% solution anda thickness of 1 cm and is calculated as follows:E1/1=(Amax−A650)*dilution factor/(weight of sample*content of productform in %).
 9. Composition according to claim 1, characterized in thatthe composition further comprises one or more adjuvants and/orexcipients.
 10. Composition according to claim 9, characterized in thatpolysaccharides is used as an adjuvant/excipient.
 11. Compositionaccording to claim 10, characterized in that the amount of gum acacia inrelation to the sum of the amounts of gum acacia, modified starch andmaltodextrin is at least 70 weight-%.
 12. Modified gum acacia,obtainable by subjecting gum acacia to a heat-treatment at a temperaturebetween 55° C. and 85° C. for 17 to 65 hours.
 13. Process for themanufacture of a composition as claimed in claim 6, which comprises thefollowing steps: I) dissolving gum acacia, which has been modified by aheat-treatment at a temperature between 100° C. and 115° C. for 1 to 38hours, in water, II) optionally adding at least one modified starch tothe solution of step I), III) optionally adding organic solvent and theorganic phase, comprising at least one carotenoid and less than 40weight-% oil (based on the total composition in dry matter) andoptionally at least one water-soluble excipient and/or adjuvant, to thesolution of step II) IV) emulsifiying the mixture of step III) V)evaporating the organic solvent under vacuum. V) Drying the emulsion byspray-drying, powder catch or other processes
 14. Process according toclaim 13, characterized in that also polysaccharides is added in stepII).
 15. Use of a composition as claimed in claim 1, for the enrichment,fortification and/or coloration of food, beverages, animal feed,cosmetics or pharmaceutical compositions.
 16. Process for themanufacture of a beverage by mixing a composition according to claim 1,with further usual ingredients of beverages.
 17. Beverage obtainable bythe process according to claim
 16. 18. Modified gum acacia, obtainableby ultrafiltration of an aqueous solution of gum acacia.
 19. Modifiedgum acacia according to claim 18, wherein the gum acacia is subjected toa heat-treatment before the ultrafiltration step.